Names: Brianna Bessette

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NSBP Menu Worksheet K-5 Elementary School BREAKFAST
Component

Monday
1 cup skim milk

Tuesday
1 cup skim milk

Wednesday
1 cup skim milk

Thursday
1 cup skim milk

Friday
1 cup skim milk

2 links turkey sausage

1 Egg and I slice of

cheese

cup turkey sausage

cubed

1 cheese omelet

2 slices bacon

Fruit:
5 cups weekly
1 cup daily

1 cup cinnamon apples

1 cup sliced bananas

1 cup sliced pears

1 cup raspberries

1 cup blueberries

Vegetable:

1 cup sweet potato hash

browns

1 cup sliced strawberries

1 cup sliced local apples

1 cup sweet potato hash

browns

1 cup sliced honeydew

Mini maple pancakes

Whole wheat bagel

Breakfast pizza

Whole wheat toast

French toast sticks

Milk:
5 cups weekly
1 cup daily
Meat/meat alternate:
None required, but may substitute 1 oz
equivalent meat/meat alternate for 1 oz
equivalent grain after minimum daily
grain is met

May be substituted for fruit but the first 2

cups/week must be from a subgroup other
than starchy

Grains:
7-10 ounce equivalent weekly
1 ounce equivalent daily
(At least half whole grain)

Non-Whole Grain-Rich

Whole Grain-Rich

Menu Assignment

2 maple pancakes

1 slice breakfast pizza

4 ounce whole wheat
bagel

NTR 325 Community Nutrition

4 ounces French toast

sticks
2 slices of whole wheat
toast

NSLP Menu Worksheet K-5 Elementary School LUNCH

Component
Milk:
5 cups weekly
1 cup daily

Monday
1 cup skim milk

Tuesday
1 cup skim milk

Wednesday
1 cup skim milk

Thursday
1 cup skim milk

Friday
1 cup skim milk

Meat/meat alternate:
8-10 ounce equivalent weekly
1 ounce equivalent daily

2 ounce Taco salad with

sour cream and cheese

2 ounces Sloppy Joes

Turkey sliders (2 ounces

lunch meat) with chicken
noodle soup

Baked herb chicken

Stuffed crust pizza

Fruit:
2 cups weekly
cup daily

cup slices of local

apple

cup Grilled pineapple

rings with brown sugar

mixed fruit cup

red grapes

cup sliced cantaloupe

Vegetable:
3 cups weekly
cup daily

Mixed greens salad

Mixed greens salad

Mixed greens salad and

cup celery and carrots for
soup

Mixed greens salad

Mixed greens salad

1 cup romaine lettuce

1 cup romaine lettuce

1 cup romaine lettuce

1 cup romaine lettuce

1 cup romaine lettuce

cup chopped red

peppers
cup black beans

cup chopped red

peppers

cup chopped red

peppers

cup chopped red

peppers

cup chopped red

peppers

cup corn

cup mashed potatoes

cup diced tomatoes

cup diced tomatoes

cup diced tomatoes

cup diced tomatoes

cup diced tomatoes

1 cup roasted broccoli

1 cup diced beats

1 cup butternut squash

1 cup roasted butternut

squash

1 cup

Brown rice and tortilla

chips

Whole wheat roll

Whole wheat bread

Brown rice

Stuffed crust pizza

Dark/Green
cup weekly
Red/Orange
cup weekly
Beans, Peas (Legumes)
cup weekly
Starchy
cup weekly
Other
cup weekly
Additional Vegetable to
reach total
1 cup weekly

Grains:
8-9 ounce equivalent weekly
1 ounce equivalent daily

Non-Whole Grain-Rich

cup tortilla chips

cup brown sugar

1 cup noodles in soup

Whole Grain-Rich

cup brown rice

2 ounce whole wheat roll

4 ounces whole wheat

bread

Menu Assignment

NTR 325 Community Nutrition

2 ounces pizza dough

cup brown rice